"I had to do something about my longing, so I got up, went to the kitchen in my nightgown, peeled a pound of potatoes, boiled them up, sliced them, fried them in butter, salted them generously and ate every bite of them—asking my body the whole while if it would please accept the satisfaction of a pound of fried potatoes....” ― Elizabeth Gilbert, Eat, Pray, Love Every time I slice up a pound of potatoes and my knife glides through the smooth body of a yukon gold, I'm reminded of how much I love this passage from this book. One of the first foods I learned to cook when I got my own house were fried potatoes. When I was a kid, at least once a week, we had fried potatoes, deep fried tots or home fries. If we weren't fying them in the fry daddy or in a skillet were were eating them mashed, au gratin, or baked nearly every day. Now, I'm keen to make potato salad or potato soup from scratch. My mother-in-law makes a delicious 'Katherine's Potato' recipe which involves boiling, cooling and then shredding the potatoes before adding sour cream, cheddar cheese and paprika and then baking the mixture to a melty, gooey mess. We found the yummiest 'melted' potato recipe that we have only made twice as it involves two sticks of butter, but the potatoes are roasted on high in the oven and come out both crispy and tender and juicy, they are divine. On Christmas day this year, we had family over for the afternoon to open gifts and snack. I made tiny-twice baked potatoes as an appetizer, with crispy bacon and green onions on top. They were gone in a flash. Although I don't make them as often, I love a good sweet potato. The poor potato has gotten such a bad rap in the world of 'healthy' and low-carb. I don't care what anyone says, cauliflower will never be a potato. Mashed cauliflower doesn't hold a candle to truly buttery, creamy mashed potatoes. Maybe it is a mid-west thing, but I love me some good old fried potatoes and they will always be one of my favorite comfort foods.
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Mrs. Mitchell
This is my 'slice of life' blog. Archives
March 2020
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